Mikla
Istanbul
Recensioner
I celebrated my birthday there on July 31, 2026, and honestly, it was one of the best dining experiences I have ever had. I have several dietary restrictions, and the team did everything possible to adapt the tasting menu to accommodate the foods I could not eat. The service was excellent, the atmosphere was beautiful, and every detail made my birthday feel truly special. Highly recommended!
Went for Michelin star and 18th-floor view. Left with boring minimalism, totalitarian ordering, and tip-begging - for 20,000 TRY You go to a Michelin-starred restaurant on the 18th floor with a legendary view. You expect something special. Anticipation is high. Let me be fair: the sunset from the terrace is stunning - 5/5. But the rest… First impression: the interior is boringly minimalist. Second impression: You're forced into rigid frames. A totalitarian approach to ordering. Either the 7-course tasting menu or the 3-course dinner. Choice inside each set, but no combinations. “Can I add a dish?” - impossible. “Half tasting for two?” - impossible. Is this a wholesale warehouse of fine dining? Now I get the minimalism. Service: I couldn't pay by card. Had to count cash. While I was counting, the waiter hinted about tips three times. At a Michelin-starred restaurant? Tacky. After tipping, everyone suddenly became warm, and they brought a 5th complimentary. Asked for a photo — “too busy, please wait.” Food & drinks: Very good, but nothing mind-blowing.
Mikla is definitely one of the go to places for western dining in Istanbul ! Food, presentation & service were excellent and exceeded our expectations. The restaurant is on the top level of the Hotel Pera 77, and commands a lovely view of Istanbul and the Bosphorus Bridge. We booked online and was lucky to get a table on the Ramadan weekend. To start, service was impeccable. Our server was the one of the chefs and was able to explain the menu in details. There is a 3 courses set and a 6 courses tasting menu to choose from. We opted for the 3 courses which was definitely the right choice as there were starters on the house, and the portions were relatively large for fine dining. Our starters- mushroom soup - was oozing with the flavors of mushroom and absolutely perfect for a cold rainy night. The octopus was crunchy fresh and was topped with a refreshing sauce. Both were very well seasoned prepared. The main courses - we ordered dry aged beef, and grilled swordfish which was cooked to perfection! Up to this point, every thing was so delicious. Dessert - We had berries ice cream, and saffron ice cream. not sure if we were too full, or we had equally high expectations, could be better. One was too sour, and the other too sweet. Overall, we were quite pleased with the dinner- although it was slightly on the pricey side . On departure, we noticed it has just been awarded with a Michelin one star. Congrats!
Last night, my father and I dined at Makla, recently recognized in the Michelin Guide 2026, and the evening proved to be a mix of impressive highs and notable disappointments. We began with two strong starters. I chose the lamb heart, which was beautifully prepared — tender, deeply flavorful, and handled with the kind of precision that shows real respect for the ingredient. My father’s octopus was equally successful: perfectly cooked, with a balanced texture and clean, focused flavors. Both dishes reflected real technical skill and confidence in the kitchen. For the main course, I had the delicately prepared ribs, which were excellent and among the highlights of the evening — succulent, refined, and thoughtfully composed. My father opted for the grilled lamb, which was enjoyable and well-executed, though not quite as memorable — a solid 4 out of 5. Dessert, however, was where the experience faltered. The “Burned Hazelnut Halva” sounded intriguing on paper but felt confused on the palate. The flavors lacked harmony, and the concept did not fully translate into pleasure. This was unfortunately the weakest course of the night (2 out of 5). The final disappointment came after dinner. We were interested in enjoying the live jazz performance in the bar, but were informed there was an additional charge of 900 lira per person — despite having just dined at the Michelin restaurant. While policies are policies, the lack of consideration for restaurant guests left a slightly sour aftertaste and diminished the overall sense of hospitality. In summary, the food showed real craftsmanship and moments of excellence, but inconsistencies and the post-dinner experience prevented the evening from feeling complete.
Overall good experience. Phenomenal views, great service, good cocktails, food for the most part was impeccable as well. The one hiccup was the dry aged steak for 2. We ordered it medium but it was def rare / medium rare. But they immediately fixed it and apologized. In hindsight I wish I ordered their lamb. The steak was HUGE and compared to other Michelin places they give you a lot of food. The star were the porcini mushroom dishes - to die for 😋. They were also continuously bringing us delicious extras.
